, to give you more ideas. I like to keep all the components on hand for a couple days' lunches: some cooked grain, some washed and chopped greens and some cooked salmon, to throw it together fast. I sometimes eat it hot and wilt the greens a little, sometimes cold like a salad. Infinitely variable.

Cooking note: I didn't include the amounts in the recipe; it is very flexible. I use about 1/2 of a salmon fillet per serving, about 1/2 cup of grain and a big handful of arugula. Use as much of each as you like!

salmon, arugula and kamut bowl:

salmon fillets

large handful parsley

2 cloves garlic

1/4 of one preserved lemon

kamut, cooked until tender, but still

arugula

olive oil and lemon juice

crumbled goat cheese

Puré parsley, garlic and lemon in a food processor into a paste.
Place salmon fillets on a large piece of parchment paper, smear salmon
with parsley paste and wrap parchment around salmon into a bundle,
fasten with twine if you like. Bake at 400 degrees for 15 to 20 minutes,
or until salmon is flaky in the thickest part.

In a large bowl, place kamut, a large handful of arugula and a half a fillet of salmon. Drizzle with oil and lemon juice. Sprinkle goat cheese on top. Season with a little salt and pepper if you like.